Kalakand recipe | How to make kalakand sweet | Instant kalakand

Kalakand recipe – simple, delicious and quick Instant kalakand under 10 mins. Kalakand is a popular Indian sweet made by reducing milk and sugar. This soft set burfi is widely sold in sweet stalls and is not commonly made in households unless for celebrations. The lengthy process of reducing the milk to form the solids refrains most people from making this at home. The recipe I have shared in this post is a quick and instant version of the kalakand using condensed milk and paneer. It can be made just under 10 to 15 mins. I rarely share recipes that call for lengthy preparation and cook time, so is this.

This kalakand recipe is a keeper and has never failed to impress my guests. I often make this for celebrations as it doesn’t take much time and is simply great taste wise. This kalakand has a soft and juicy texture similar to the traditional one but the taste & color is different.

How to make the recipe

Preparation for kalakand

To go ahead with the kalakand recipe, first grease a plate. You can use parchment paper or aluminium foil too. Keep it aside.

Chop the nuts and keep aside. You can use silvered almonds or chopped or pulsed pistachios and almonds

We need completely drained paneer for this recipe. Crumble it and keep aside. If you prefer to make fresh paneer, bring 5 cups of milk to a boil and add 1 to 2 tbsp lemon juice or 4 tbsp curd. Stir until it curdles. Drain to a colander lined with a cloth. Rinse well. Squeeze the excess whey and make a knot. Hang it until completely drained.

How to make kalakand

Pour condensed milk to a heavy bottom pan and warm up on a low flame.

Meanwhile add milk, paneer, kewra water or cardamom powder or rose water to the pan.

Stir and mix well. Cook on a low to medium fire, stir constantly to prevent burning. After a short while, it becomes a thick mass and will begin to leave the sides of the pan. Do not overcook. The mixture has to be moist and juicy but not dry.

Transfer the kalakand immediately to the foil or greased plate. Spread it to ¾ inch thickness. Smooth the top evenly and sprinkle nuts and lightly tuck them in.

Refrigerate kalakand for at least 2 hours. Cut to desired shapes.

Kalakand is best served chilles.

Recipe Notes

Notes:Do not use low fat paneer or low fat condensed milk, it doesn’t turn out tasty Kalakand keeps good for 2 to 3 days if refrigerated. Serve chilled.If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving, It comes down to room temperature. Or can warm for few seconds in microwave.Highly suggested using a heavy bottom pan. Stainless steel heavy bottom pan too works fine.

Nutrition Facts

Kalakand recipe | How to make kalakand sweet | Instant kalakand

Amount Per Serving

Calories 128Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Saturated Fat 3g15%

Cholesterol 17mg6%

Sodium 35mg1%

Potassium 101mg3%

Total Carbohydrates 14g5%

Sugars 13g

Protein 4g8%

Vitamin A1.3%

Vitamin C0.8%

Calcium14.1%

Iron0.5%

* Percent Daily Values are based on a 2000 calorie diet.

Preparation for kalakand

1. For this recipe we need crumbled paneer. You can use store bought or homemade. Skip this section if you have paneer ready. To make paneer check this post on how to make soft paneer. Crumble the paneer and set aside.

I have also shared it here briefly. Bring 4 to 5 cups of milk to a boil. 2. Squeeze in 1 to 2 tbsp lemon juice or you can add about 4 tbsp curd. 3. Stir well until it begins to curdle. Turn off the stove. 4. Drain to a clean muslin or cotton cloth lined over a colander. 5. Squeeze off the excess whey and hang it for about 30 mins. Crumble this and set aside.

6. Keep your nuts ready. I pulsed some pistachios which saved some time. You can use silvered almonds or pulsed almonds whatever is handy. Chopped nuts will also do. 7. Grease a plate. I had a parchment paper handy so i placed it on a plate instead of greasing. You can use foil too or just go ahead with a greased plate.

How to make kalakand in 10 mins

8. Pour milkmaid to a heavy bottom pan and begin to warm up on a low to medium flame. 9. Add paneer, milk(optional) and kewra / rose water or cardamom powder. 10. Mix well and begin to cook, stirring constantly to prevent burning. Very soon it becomes a thick mass and begins to leave the sides of the pan. Switch off the stove. It took about 8 minutes for me on a medium to high heat with constant stirring. I had to transfer to a steel pot as my nonstick was not a heavy bottom one.

Texture of kalakand mixture: The texture of the mixture has to be grainy and moist. Do not overcook otherwise the kalakand will turn dry. It has to be moist, juicy and soft set.

11. Transfer this mix to the prepared greased plate, paper or foil. Spread it to ¾ inch thickness. Level it and sprinkle the pistachios or any nuts and tuck them in with your palm. 12. Refrigerate it for at least 2 hours and cut to desired size pieces with a large sharp knife. You can collect the side uneven cut pieces, knead and set to one square piece.Easy kalakand is ready. Keep refrigerated and finish it in 2 days. Best served chilled. If you do not like chilled kalakand, leave it out for around 30 mins before serving , it comes down to room temperature. Alternately it can be warmed for few seconds in microwave.

About swasthi

I’m Swasthi shreekanth. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

Hi Ishita Have you made it with homemade paneer? Which milk did you use? Kalakand can turn hard if made with frozen paneer. It turns best with homemade paneer. It can also turn hard if the mixture is overcooked. But is your kalakand moist? It has to be moist, juicy & not chewy otherwise it means it is overcooked.